DO-AHEAD TIP: Marinate lamb overnight or for at least 4 hours. If using bamboo skewers, soak them in water for 30 minutes before using, to prevent burning.
In a large bowl, combine all the ingredients (except skewers).
Using your very clean hands blend thoroughly; cover and refrigerate overnight or for at least 4 hours.
Preheat indoor or outdoor grill to MEDIUM-HIGH.
With your very clean hands, form lamb mixture into small oblong shapes, like small hot dogs (2 to 3 per person); thread each onto a skewer and grill for 3 to 4 minutes per side, depending on thickness, or until desired level of doneness is achieved.
Notes
SERVING SUGGESTION: Stir-fried OR grilled sliced zucchini, onion and yellow bell pepper. Add a salad of torn red leaf lettuce with sliced red onion, cucumber and tomato, tossed with Leanne’s Basic Vinaigrette.